Delicious ways to celebrate Kwanzaa
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Yams are a staple ingredient of many African dishes, featured in stews and soups and used in the West African specialty, fufu, a type of mashed yam. Yams are not only delicious—warming and filling—they’re also good for you, full of vitamins and fiber.

One of the best parts about yams? They not only go great in savory dishes, they make a great base for decadent yet semi-healthy sweets, like Spiced Yam and Orange Cake with Brown Butter.  

Spiced Yam and Orange Cake with Brown Butter Rum Glaze
Ingredients for the Cake
1 large yam
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 cup fresh squeezed orange juice
1 tsp fresh orange zest
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
Ingredients for the Glaze
1/4 cup unsalted butter
2 tablespoons milk, plus more if desired
1 teaspoon dark rum
1 cup powdered sugar
Preheat oven to 350 degrees.
Rub yam with vegetable oil place on a baking tray and bake until tender, 45 minutes to 1 hour. Peel and mash with a fork (should measure to about 1 cup). Keep oven on.
Using an electric mixer at medium speed, combine the eggs, sugar, oil, orange juice, zest and mashed yam until light and fluffy.
Stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the yam mixture and ix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased cake pan. Bake for 30 minutes. Let cool completely before glazing.
To make glaze: In a small saucepan, melt butter over medium high heat. Heat butter until golden brown, about 7 minutes. Remove from heat and pour into a bowl. Add milk, sugar, and rum to butter and whisk until smooth. If too thick add more milk. Pour immediately over cake.

Recipe courtesy of Emme  Ribeiro/Kwanzaa Culinarians. 

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